<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>24-Hour Strawberry Dessert</title>
      <categories>
        <cat>Dessert</cat></categories>
      <yield>4</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>cups</unit></amt>
        <item>Fresh strawberries; sliced</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Commercial sour cream</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>tablespoons</unit></amt>
        <item>Brown sugar</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>dash</unit></amt>
        <item>Salt</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Miniature marshmallows</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Whole strawberries</item></ing></ingredients>
    <directions>
      <step>  From: kmeade@ids2.idsonline.com (The Meades)
  
  Date: Tue, 2 Jul 1996 22:09:31 -0400
  
  Sprinkle strawberries with sugar and let stand 10 min.  Fold marshmal- lows
  and sour cream into strawberry mixture.  Add salt and mix gently. Place in
  a covered container and store in refrigerator overnight. To serve, spoon
  into individual serving dishes; garnish with a whole strawberry. NOTE: Cool
  Whip may be substituted for sour cream.
  
  MC-Recipe Digest V1 #137
  
  From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
  http://www.erols.com/hosey.
 
</step></directions></recipe></recipeml>
